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In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.
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By sueba13
Norton, MA
on July 02, 2012
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This is the 2nd time making this dish. First time made the whole recipe and did take a while. 2nd time took the carcasses from lobster used in another dish and made the stock, reduced it and froze it (enough to make this dish 3 times Once the stock is made, putting the dish together is so fast. This time I used fresh spinach fettucini added blanched broccoli - sauce soaks into the crowns and becomes so flavorful.
Be sure to clean out the "green" from the lobster carcass.
By Jay1111
Cape Cod, 63
on November 03, 2011
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This dish was fantastic! Admittedly, it is not "fast food" and takes some time to make, but the results are worth it. Depending on how much water you use to cook your lobsters, reducing the broth might take longer than two hours. I used too much water to cook my lobsters (eight quarts. But after reducing the entire broth down to two quarts, I ended up with a rich lobster-flavored broth.
By myspazdad_11276448
Fair Oaks, CA
on September 09, 2011
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I also tried this recipe and didn't achieve the success that Alice got. The mistake I made was not cleaning the cooked lobster by removing the green stuff that is found between the end of the body and begining of the tail. It's visible when you remove the tail. The flavor of the green stuff changed the lobster stock flavor as well as its color. I didn't mind the extra work, because it's worth making a good lobster-flavored sauce. So I will try it again. I am encouraged by Alice's success. PS: The green stuff is suppose to be a delicacy eaten by some, but it does ruin the lobster sauce because it has a strong taste.
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